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Topic: Santos 18 fork mixer (Read 3032 times)

I just got a Santos mixer. I mixed two batches of dough. The first was 62% hydration Capuo 00 500 gms flour which was not enough volumn to properly engage the fork. The second was 1800 gms Caputo 00 ate 55% hydration and the dough was stiff and the fork kept pushing the dough up the sides of the bowl away from the bottom center. Anyone using the mixer successfully can suggest the proven quantity of flour and hydration.Thanks,Joel

When I use my Santos for a Neapolitan-style crust, the hydration level is ~62% with a yield of 5 crusts @ 240g per crust. This requires ~725 grams of flour and is the minimum sized batch I usually make with the Santos. A little manual assistance with a rubber spatula helps to keep the proper dough action.

I make much larger batches of bread that can be very stiff (e.g. brioche) and do not have a problem with the fork pushing the dough up the sides.

BillThanks for your reply. In the past I made a 62% hydration with a different machine with a dough hook. After a 2 hour bench rest and a 6 hour balled fermentation on the counter, the dough was so flaccid that I could hardly flap it into a disc and the quantity of flour to make it slightly manageable was too much. Watching the pros do it on YouTube, they can really handle the dough from balling to forming a disc. When trying to ball my dough it stuck to my hands and finger to the point that I could not work it. What do you suggest? All advice is greatly appreciated.Joel

My guess is that the flour has not been allowed to absorb enough water giving you a sticky dough that is difficult to handle. Also, the gluten structure may be insufficient. Wet dough needs either more time or more kneading. My general Santos routine using starter culture:

1. Pour water into mixer bowl2. Dissolve salt into water3. Dump in 80% of flour and mix with rubber spatula until all flour is wet4. Let rest 20 minutes5. With fork turning, add starter culture 6. Sprinkle in remaining flour 7. Knead for ~3 minutes. You'll have to do this enough times until you recognize when the dough is just right. Time will be different for each batch. Although it may be counter-intuitive, for Neapolitan-style dough, less is better than more. But just right is best. 8. Allow dough to rest for 20 minutes.9. Run the mixer for a few turns of the bowl.11. Bulk ferment...

I use a little converted wine cooler that maintains the temps within 1 degree. There are lots of other ways to achieve temps in that range. TxCraig has a thread somewhere here about his insulated ice chest.

I use sourdough starters. The activity of the cultures I use is minimal at 55F. Commercial yeast is active across a much wider range.